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Fermented Foods in Health and Disease Prevention 2.º edición
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Fermented Foods in Health and Disease Prevention
Fermented Foods in Health and Disease Prevention, Second Edition examines the significance of fermented foods to public health. The book presents the latest scientific evidence, showing the health-promoting components produced upon fermentation from a diversity of food matrices. The content includes the definition and characterization of traditional and innovative fermented foods, their mechanisms of action, and the evidence for effects on health and disease in humans.
Putative health effects associated with direct interactions between the ingested live microorganisms and the host (probiotic effect), or indirectly, through ingestion of microbial metabolites and products of fermentation (biogenic effect) are discussed. This book will provide the food industry with new insights on the development of value-added fermentation, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity.
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Pendiente de lanzamiento | 1 de octubre de 2026 |
| ISBN13 | 9780443138997 |
| Editores | Elsevier Science Publishing Co Inc |
| Páginas | 472 |
| Dimensiones | 150 × 220 × 10 mm · 450 g |
| Editor | Frias, Juana (Senior Research Scientist, Institute of Food Science, Technology and Nutrition, Spanish National Research Council, Madrid, Spain) |
| Editor | Martinez-Villaluenga, Cristina (Institute of Food Science, Technology and Nutrition, Spanish National Research Council, Madrid, Spain) |
| Editor | Penas, Elena (Elena Penas BSc, PhD, Research Scientist, Spanish National Research Council, Institute of Food Science, Technology and Nutrition, Madrid, Spain) |
